I would rate Noilly Prat as a pretty decent option, especially with the new deja vu all over again reformulation. For cocktails go with what is now called Original Dry and leave the "Extra Dry" for the old school American martini crowd.
That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…
Nullum Gratuitum Prandium
Ne Illegitimi Carborundum
Yeah, we're kinda spoiled in the Bay Area with all the uppity bars, slick cocktailians, and their esoteric recipes for infused herbal essences...
Had a killer Manhattan the other night with OGD 114, Cocchi di Torino, and Stirrings Blood Orange bitters that was quite spicy warming and tasty.
Bay Area native here
My winter cocktails are probably more summer appropriate; I spent December in SE Asia where tasting Singapore Slings became my microhobby. I also invented (?) a cocktail with mangosteen juice, gin, and bitter lemon flavored soda water.
Enjoying a glass of rock and rye. Might try it again without the horehound.
I had this today down at the Two James Distillery-
Disco in the D
Medjool date and Raisin infused Grass Widow Bourbon, Agave Simple, Lemon, House Bitters
'Nuther Old Crotchety Fashioned. Combo of the last pours from an OGD 114, WTRB, and 4R1. Appropriately stirred. I'm shakin' the shite out of the Angostura again, though. If I keep this up, I'm gonna need another bottle of it pretty soon. Does it come in a Family Size?
"Every bottle is its own learning experience." -- Sensei Ox-sama
Hey, and congrats on being Bourbonian of the Year 2013! Freshly-minted!
Summer sippin a sort of sidecar for a warm night of seafood BBQin
1oz agnostura 1919
1.5oz delord xo
Juice of a lime
Shaken/served in a champagne flute,